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Technology of Snack Foods and Candy Overview and Introduction by Mochamad Nurcholis, STP.MP.

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Presentasi berjudul: "Technology of Snack Foods and Candy Overview and Introduction by Mochamad Nurcholis, STP.MP."— Transcript presentasi:

1 Technology of Snack Foods and Candy Overview and Introduction by Mochamad Nurcholis, STP.MP

2 COURSE CONTRACT Silent your cell phone Manage your tasks & assignment Actively participate Read, Read more and more Think creatively

3 Grading for Technology of Snack Foods & Candy (2010) Quizzes 15% Assignments15% Including : individual & group assignment, presentation Middle Test30% Final Test40% TOTAL 100%

4 Grading for Technology of Snack Foods & Candy (2011) Middle Test40% Assignment Individual20% Group30% Total50% Quizzes10% TOTAL100%

5 Final Score Grade < 45E > 45 - 50 D > 50 - 55D+ > 55 - 60C > 60 - 69C+ > 69 - 75B > 75 - 80B+ > 80 - 100A The instructor reserves the right to lower the total point average or cutoff at which an D, D+, C, C+, B, B+ or A is given depending on class performance and participation.

6 Cont’d No points will be given for attendance or excused or unexcused absences. Students with excused absences may make up work or missed exams. Students should attend the class minimum 80% of the total class (16 courses).

7 Cont’d The exams will be handed in using a standardized format. Format : Introduction / background, objectives, literature review, methodology, results and discussion and conclusions. The exam must be submitted on time to the instructor directly (turned in on CD using Microsoft office word) or through email to Late exam will be penalized 10% per exam that they are late.

8 Plagiarism and Cheating Students are expected be academically honest. The plagiarism should be avoided by students. Plagiarism and other forms of cheating are absolutely unacceptable. The minimum penalty for either of these academic offenses is an “E” in the course. Students should never include web items in a report without referencing and should always put the information in their own words.

9 Text for consultation : Course Materials : various journal, world wide web and text assignments.

10 Overview 1 st : Introduction 2 nd : Sweeteners 3 rd : Other Ingredients 4 th : Chocolate 5 th : Candy Cooking 6 th : Type of Candy 7 th : Type of Candy

11 Introduction Definition and Scope of Confectionery Industry History and Development of Confectionery Industry Type of Candy Food Safety of Candy Future Chances of Candy

12 Sweeteners Type of Sweeteners in Candy Making (Natural and Artificial Sweeteners) Function of Sweeteners as Raw Material in Candy Making Sweeteners Specification, Relative Sweetness and Crystal Size

13 Other ingredients Flavouring, certified color, edible fat, protein, gelatin, antioxidant, acidulant, doctoring agent, surface active agent, lechitin, starch, gelatinizing agent, gum, glaze, pectin, waxes and coconut Function and Specification

14 Chocolate Ingredients and Type of Chocolate Chocolate Processing Quality and Damage of Chocolate Product Chocolate Veneering Technology

15 Candy cooking Introduction Principle of Candy Processing Stages of Sugar Temperature Principle of Crystallization Unusual Form of Candy

16 Type of candy Crystallin & non-crystallin Candy Soft & Hard Candy Sugar & chocolate confectionery Definition, Raw Material, Process and Quality Candy marketting Research and Development

17 Definition & Scope Of Confectionery Industry Definition : Confectionery is the set of food items that are rich in sugar, any one or type of which is called a confection. Modern usage may include substances rich in artificial sweeteners as well. Generally, confections are low in nutritional value but rich in calories.

18 Cont. Definition & Scope Scope of Confectionery Industry : Include :  Sweets  Lollipops  candy bars  Chocolate  cotton candy  and other sweet items of snack food.

19 Some of the categories and types of confectionery include :  Fudge  Hard sweet  Toffee  Chocolate  Jelly  Marshmallow  Marzipan  Nougat  Caramel  Fondant.

20 Cont’d The term does not generally apply to : Cakes Biscuits puddings which require cutlery to consume, although exceptions such as petit fours or meringues exist.

21 Regional Name of Candy U.S.A.  candy U.K.  sweets is also used for the extensive variety of candies that comprise confectionery. Britain, Ireland and some Commonwealth countries  sweets or sweeties In some parts of England : spogs, spice, joy joy and goodies In North-West England, especially Lancashire : toffees is often used as a generic term for all confectionery. Northeast England and the Scottish Borders : derivative of chuddy, a localised term for chewing gum. In Australia and New Zealand  "lollies".

22 Sejarah Pembuatan Permen Permen karet  Penduduk Yukatan (Indian di Meksiko) : “cikili” dari getah pohon sapodila  Orang Yunani : “Matische” dari getah pohon damar  Suku Maya mengunyah getah pohon sapodilia  Suku Indian Amerika Utara : getah pohon cemara dan lilin lebah

23 1848 : John Curtis  permen karet “State of Maine Pure Spruce Gum” 1869 : William Finley  paten permen karet 1870 : Thomas Adams  paten mesin karet 1899 : Franklin Canning  karet fungsional untuk gigi 1914 : William Wrigley  Wrigley Doublemint 1928 : Walter Diemer  permen karet tiup

24 Sejarah Permen Di Inggris  abad ke 15 Di Amerika  abad 17 Permen dari pohon maple Jenis Permen : Liquorice, marshmallow, marzipan (Belanda), praline, sugar plums 1778 : Belanda mengekspor 5 ton permen jahe dari Batavia ke Eropa Di Temanggung, Jawa Tengah  permen jahe “Gember Bonbons”. Pasuruan, Jawa Timur  permen jahe “SINA”

25 Sejarah Permen di Jepang 1549 : Konpeito (bahasa portugis) Bahan baku : gula  mahal (pada saat itu) Konpeito sebagai suvenir/hadiah bagi kaisar Jepang Abad 16 : Industri pembuatan konpeito Wagashi  permen tradisional jepang, biasanya disajikan dng the Amzaiku : seni permen Jepang

26 1868 : Albert Bickmore & Joseph Stockdale dalam Buku “Travels in the East Indian Archipelago” : Indonesia memiliki potensi pohon asem yang melimpah  Permen Gula asem 1875 : coklat susu di Swiss 1904 : William Morrison & John Wharton  Gulali Abad 19 : hard candy

27 Sejarah Permen Permen berasal dari bahasa Arab (gand i)  konfeksi gula Madu : bahan baku permen Cina, India, Timur Tengah, Mesir, Yunani, Romawi menggunakan madu untuk melapisi buah, bunga, biji2an.

28 marsmallow Hard candy nougat fudge fondant toffe Permen jelly karet

29 Candy Classification Based on Major Raw Material :  Sugar Confectionery  Chocolate Confectionery Based on Texture :  Crystalline (Cream taste, Ex : Fondant, fudge)  Non-Crystalline (Amorphous, Ex : Hard candy, Chewy, Soft candy)

30 There are many kind of candy (more than 10 types). Based on the raw material, candy is divided into three categories : 1. Hard Candy 2. Soft Candy 3. The third group (main ingredients is non sugar)

31 Consist almost entirely of sugars, with addition of small amounts of flavoring and color Ex : pepper mint sticks, fruit drops, clear mint, rock candy

32 Consist of sugar to which no more than 5 percent of other ingredients have been added Ex : marshmallow, nougat

33 Contains large properties of ingredients other than sugars Ex : fudge, caramels, chocolates, etc

34 ASSIGNMENT  Australia  Afrika Selatan  Belgia  China  Indonesia  Italia  India  Irlandia  Jerman  Jepang  Kanada  Meksiko  New Zealand  Swiss  UK  USA Membuat artikel atau makalah tentang sejarah dan perkembangan pembuatan permen di negara sbb :

35 ASSIGNMENT Mengelompokkan jenis permen yang beredar di pasar atau supermarket berdasarkan komposisi bahan bakunya (Hard, Soft, other group). Cantumkan pula komposisinya. Prospek ke depan untuk masing-masing permen.

36 ASSIGNMENT Soft Candy : Sayidatul dkk Hard Candy : Dessy dkk Permen karet : Irene dkk Permen jelly : Adnan dkk Marsmallow : Hendra dkk Cotton candy : Bayu dkk Pastilles : Adila dkk Fondant : Deni dkk Tofee : Limbang dkk Fudge : Hannat dkk Nougat : Ernanda dkk Format Makalah : Kertas A4 Huruf Arial 11 pt Spasi 1,5 Margin 3 cm, kecuali kiri 4 cm Presentasi minggu ke - 6 dan ke – 7 Isi : Bahan baku, Proses, Prospek ke depan Soft copy dikumpulkan

37 Food Safety  Obesity  Diabetes Melitus Type 2  Tooth Decay BMIClassification < 18.5underweight 18.5–24.9normal weight 25.0–29.9overweight 30.0–34.9class I obesity 35.0–39.9class II obesity ≥ 40.0 class III obesity BMI = kilograms / meters 2

38 Food Safety Aman…asal…. Jumlah yang dikonsumsi per hari tidak berlebihan Perhatikan komposisinya ! Imbangi dengan pola hidup sehat (ex : pola diet, olahraga teratur) Keseimbangan antara aktivitas harian dengan makanan yang dikonsumsi

39 Medical FieldCondition Cardiology Ischemic heart disease: angina and myocardial infarction Congestive heart failure High blood pressure Abnormal cholesterol levels Deep vein thrombosis and pulmonary embolism Dermatology Stretch marks Acanthosis nigricans Lymphedema Cellulitis Hirsutism Intertrigo Endrocrinology & Reproductive Medicine Diabetes mellitus Polycystic ovarian syndrome Menstrual disorders Infertility Complications during pregnancy Birth defects Intrauterine fetal death Health Consequences of Fat Mass Increasing

40 Medical FieldCondition Gastrointestinal Gastroesophageal reflux disease Fatty liver disease Cholelithiasis Neurology Stroke Meralgia paresthetica Migraines Carpal tunnel syndrome Dementia Idiopathic intracranial hypertension Multiple sclerosis Oncology Breast, ovarian Esophageal, colorectal Liver, pancreatic Gallbladder, stomach Endometrial, cervical Prostate, kidney Non-Hodgkin's lymphoma, multiple myeloma Health Consequences of Fat Mass Increasing

41 Medical FieldCondition Respirology Obstructive sleep apnea Obesity hypoventilation syndrome Asthma Increased complications during general anaesthesia Rheumatology & Orthopedics Gout Poor mobility Osteoarthritis Low back pain Urology & Nephrology Erectile dysfunction Urinary incontinence Chronic renal failure Hypogonadism Psychiatry Depression in women Social stigmatization Health Consequences of Fat Mass Increasing

42 Future Chances of Candy Ingredient Substitution Texture stabilization Shelflife Improvement Reduction of ionic equipment effect Develop a new and better quality candy : more nutritious  higher sales + profit

43 Low calorie Low carbohydrate Sugar free Guilt free


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